Keto Snack: Coconut Chips

coconut chips
With the growing popularity of the ketogenic diet, scads of keto fans are flocking to coconut products to get their hit of healthy fats. I am a longtime fan of coconut in all forms – coconut oil, coconut milk, coconut butter, shredded coconut – and of course, coconut chips. Have you ever tried making your own coconut chips? Coconuts don’t grow on trees where I come from, but in recent years it’s now possible to find a whole coconut to enjoy at health food stores and even conventional grocery stores. There are many ways that you can use the whole coconut, and coconut chips are a great way to enjoy a healthy snack without the store-bought packaging. They may not be quite as easy to make as the beloved and ever-popular kale chips, but these are seriously amazing. The first step to making coconut chips is cracking one open. You can discover a few different methods to do that here. In the event that you don’t have a deserted tropical beach and a stray tree stump to huck your coconut against, you are likely to have cement nearby. When cracking open your coconut, no matter the method, please do so safely! We want all of your fingers and toes intact. These coconut chips are so satisfying, sweet and coconutty with just a hint of sea salt. It’s like a day at the beach for your taste buds. These coconut chips make an amazing afternoon snack and are tasty when sprinkled on salads, in soups, over your fave chicken or fish, or mixed into a trail mix. However, if you find the idea of cracking open your own coconut crazy – you can also purchase coconut meat at the grocery store. Sometimes you’ll find it in the freezer section, or there are canned varieties. That way, you can enjoy the goodness of homemade coconut chips without the workout. The seasoning in this recipe is very simple – just sea salt. Take liberties if you’re so inclined, as there are many ways to flavour this up:

Sweet Coconut Chip Flavours

  • Maple syrup or honey
  • Cinnamon
  • Maca
  • Matcha + cinnamon
  • Cacao
  • Mint chocolate
  • Ginger + allspice

Savory Coconut Chip Flavours

  • Curry powder
  • Basil and oregano
  • Coriander, cumin and cinnamon
  • Garlic powder
  • Onion powder
  • Dulse
  • Miso + olive oil
  • Za’atar
  • Sweet or Smoked Paprika
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coconut chips

Coconut Chips

  • Author: Meghan Telpner
  • Total Time: 35 mins
  • Yield: 1 cup 1x


An easy recipe for homemade coconut chips. Gluten-free, vegan, Paleo and keto-friendly!


  • 1 coconut (get the older, furry variety), cracked and shelled
  • Sea salt to taste (this will depend on the size of the coconut – start off with 1/8 tsp and adjust from there)


  1. Preheat oven to 350
  2. Remove the coconut meat – a fork or knife can be useful to pry it away from the shell.
  3. Grate the coconut into thin chips, either using a large box grater or a mandolin.
  4. Sprinkle on the sea salt.
  5. Bake for 20 minutes or until coconut begins to look brown at the edges and is dry to the touch.
  6. Store in an airtight container.
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Snack
coconut chips

Image iStock bhofack2


  1. Ohhhh, this looks way too wonderful!

    Thanks for the great idea — seriously going to be my new favourite treat… now to find a beach with an old tree stump…

  2. Ha! I love this idea! I also like thinking of all the ways to crack a coconut….. Maybe I’ll drop one off my 6th floor balcony…. or maybe I’ll just buy one already halved (so safe and boring, I know!). Either way, these chips look delicious!

  3. This is perfect! I’ve been wanting coconut chips, but couldn’t find any in stores. Can’t believe I didn’t think about grating them with the large part on my grater! This is inspiring me to make some trail mix with it…. need to go buy a coconut asap :)

  4. Hahahaha, just discovered your site, looks great!
    AND i LOVED your video, i was laughing soo hard!!!
    Great job!!!

  5. this was my favorite snack during afternoon tea at Balenbouche — sooo yummy! Having St. Lucia withdrawal now…

  6. I love fresh coconut. They were serving chips like this on our trip in Antigua late last year. I had them every morning. I need to attempt busting one open myself. :)

  7. Meghan,
    What a great idea to bake the coconut pieces into chips. My husband is becoming a pro at cracking a coconut with a huge butcher knife so I can have the water inside. So great for smoothies!

    Have you shoved a whole coconut (minus the hard coating) into a powerful blender. It’s lots of fun to see it turn into mush. A great entertainer after watching ‘daddy’ crack the coconut. The things we do for fun for our children.
    **only try with a high powered blender such as Vita Mix or Blendtec**

    Anyway, we love fresh coconut and am looking forward to trying the chips. Thanks for the recipe.

  8. made these amazing coconut chips, they were extremely tasty. Better than crisps. Opening up the coconut wasnt as hard as id thought. I think its all to do with the correct tools and holding of the coconut. Managed to get whole of the coconut water out as well. Yum yum. Anyway, i wanted ask after i baked these yummy coconut chips do i store them in the fridge or can they be stored outside? and how long do you think they’d last? At the moment ive got them in an air tight container in the fridge but i think that will probably take away the crunchiness…. what do you think?

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